Description
Crispy chicken taquitos bring Mexican street food magic right to home kitchens, offering a quick and irresistible snack. Rolled corn tortillas packed with seasoned chicken create a crunchy delight you’ll devour in minutes.
Ingredients
Scale
Protein:
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 cup shredded cheddar cheese
- 6 ounces cream cheese, softened
Seasonings and Flavorings:
- 1/4 cup salsa
- 1/4 cup sour cream
- 1 cup baby spinach leaves, chopped
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt, to taste
- Freshly ground black pepper, to taste
Wrapping:
- 15–20 corn or flour tortillas
Instructions
- Preheat the oven to a crisp 400°F, preparing a baking sheet with a light coating of cooking spray to prevent sticking.
- Shred the cooked chicken into fine, uniform pieces, ensuring no large chunks remain for consistent flavor and texture.
- Mix the shredded chicken with cream cheese, shredded cheese, diced green chiles, and a blend of zesty spices until thoroughly combined.
- Warm the corn tortillas slightly to increase pliability, preventing cracking during rolling.
- Place a modest portion of the chicken mixture near the edge of each tortilla, carefully rolling into a tight cylindrical shape.
- Secure each taquito with toothpicks to maintain their shape during baking.
- Arrange the rolled taquitos seam-side down on the prepared baking sheet, ensuring they do not touch each other.
- Brush the exterior with olive oil to promote a golden, crispy exterior.
- Bake for 15-20 minutes, rotating halfway through to ensure even browning and maximum crunchiness.
- Remove toothpicks before serving and accompany with vibrant garnishes like guacamole, salsa, sour cream, and fresh cilantro.
- For a spicy kick, drizzle with hot sauce or sprinkle with additional seasonings just before serving.
Notes
- Bake taquitos on a wire rack for extra crispiness and even browning, preventing soggy bottoms.
- Warm tortillas slightly before rolling to prevent cracking and make them more pliable for easier assembly.
- Shred chicken while it’s still warm for easier mixing and better flavor absorption with spices and seasonings.
- Freeze uncooked taquitos in a single layer before transferring to a freezer bag for quick future meals.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 55 mg